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Bacon-Wrapped Stuffed Jalapenos
Created by: Howcan Team
Ingredients
- 12 fresh jalapenos
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 12 slices of bacon, cut in half
- Toothpicks
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top.
- Cut the jalapenos in half lengthwise and remove the seeds and membranes.
- In a bowl, mix together 8 oz of softened cream cheese, 1 cup of shredded cheddar cheese, 1 tsp of garlic powder, and 1/2 tsp of onion powder.
- Fill each jalapeno half with the cream cheese mixture.
- Wrap each stuffed jalapeno with a half slice of bacon and secure with a toothpick.
- Place the bacon-wrapped jalapenos on the wire rack and bake for 20 minutes, or until the bacon is crispy and the jalapenos are tender.
- Allow to cool for a few minutes before serving. Enjoy!
Bacon-wrapped stuffed jalapenos, also known as jalapeno poppers, have a rich history dating back to the southwestern United States. This spicy and savory appetizer is believed to have originated in Texas, where it quickly gained popularity for its bold flavors and satisfying crunch. Chefs in the region, such as those in renowned Tex-Mex restaurants, have perfected the art of preparing these delectable treats, often using a combination of cream cheese, cheddar, and spices to stuff the jalapenos before wrapping them in crispy bacon. Today, the best versions of this dish can be found in authentic Tex-Mex eateries, where the balance of heat, creaminess, and smokiness is expertly achieved. To make the perfect bacon-wrapped stuffed jalapenos, it's crucial to select fresh, firm jalapenos and high-quality bacon, as these ingredients greatly impact the overall taste and texture. While the classic recipe remains a favorite, some chefs have put their own spin on the dish by incorporating alternative fillings such as pulled pork, shrimp, or even pineapple, offering a unique twist on this beloved appetizer.
40 min
12
180 calories
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